Roasted Carrot Soup

Roasted Carrot Soup

Carrots may be the only vegetable that remind us of both spring and fall. Tender baby carrots are often featured on menus for spring holiday meals and glazed or roasted carrots are popular in fall menus. This luscious and vegan soup is as versatile as the humble carrot itself. It is hearty enough for a main dish and light enough for a starter It would be equally delicious served chilled at your next spring party or piping hot with a chunk of crusty bread to fill you on a winter’s night. Roasting the carrots first brings out their natural sweetness and gives the finished soup a more complex, satisfying flavor.

Course Soup
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 4
Calories 136 kcal

Ingredients

Making Roasted Carrot Soup

  • 6 cups carrots peeled and coarsely chopped
  • 1 tablespoon + 1 teaspoon Coco Treasure Organic Coconut Oil
  • 1 large clove garlic minced
  • 1 medium yellow onion finely diced
  • 1 teaspoon Kosher salt
  • ¼ red pepper flakes
  • 1 teaspoon ground cumin
  • 4 cups vegetable broth
  • 1 tablespoon freshly squeezed lemon juice
  • ¼ cup fresh parsley finely chopped

Instructions

  1. Toss the chopped carrots with 1 teaspoon of the high in nutrition pure unrefined organic extra virgin coconut oil and place on a lightly greased cookie sheet. Place in a preheated 400-degree oven and roast for approximately 30 minutes or until the carrots are tender and slightly browned.
  2. While the carrots are roasting, finely chop the onion and mince the garlic. In a large stockpot over medium heat, sauté the vegetables until the onions are translucent but not brown. Stir in salt, and spices, cook for a few seconds until fragrant. Add the broth and roasted carrots.
  3. Mash carrots or, for a creamier consistency, puree with an immersion blender. Add more water or broth if needed for desired consistency. Heat soup thoroughly. Just before serving, stir in lemon juice. Ladle into bowls and top with a sprinkle of fresh parsley.
  4. Try also our Spicy Coconut Soup with Bok Choy and Mushrooms.

Nutrition Facts

Nutrition Facts
Roasted Carrot Soup
Amount Per Serving
Calories 136 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 3g 15%
Sodium 1658mg 69%
Potassium 684mg 20%
Total Carbohydrates 24g 8%
Dietary Fiber 5g 20%
Sugars 12g
Protein 2g 4%
Vitamin A 657.8%
Vitamin C 24.3%
Calcium 8%
Iron 6.7%
* Percent Daily Values are based on a 2000 calorie diet.

Tammie Burnsed

View posts by Tammie Burnsed
Tammie is a freelance and creative writer who usually disparages the term “super food” but makes an exception for coconut oil. Her research for Coco Treasure has turned her into a verified coco-nut, and she’s made peace with that. Tammie lives in sunny California where she enjoys painting, writing and sharing all things beachy with her husband and two dogs.
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